Post #2696308
2026-05-01 11:42 UTC
Progress so far: got a lime coloured curd, currently pressing in fridge. The yield from the leaf-juice is quite low, so probably half of it is Soy. I'll have to figure out the volume of leaf matter I collected, so I can document it properly, but I had probably twice or thrice the amount of plant juice as soy milk, going in. The resulting tofu is modest, then - if you wanted to make enough for 5 people you'd need probably need 5L juice + 2L soy milk.
Not much extra work, but need 2x pots.
Replies (1)
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@seachaint@masto.hackers.town 2026-05-02 11:18
Follow-up on my Nettle-Tofu experiment: after letting it set in the fridge overnight, it was still pretty crumbly. My tofu game is still pretty weak. The flavour, even diluted with Soy, is still quite strong, and very "grassy". If you've cooked with Nettle, you know it has a rounded spinachy flavour, but this process selects for only some of that and drops the rest. By itself then, it's not great, and I don't know what to pair with it to balance it: i tried acid, salt, umami..nope. Hmm.